Almond Keshk
A creamy keshk-style dish made with almond milk.
A keshk-style creamy dish made with almond milk.
Like a savory porridge or creamy soup base.
Keep the heat moderate and stir well to avoid lumps.
Ingredients
- 2 liters Full-fat milk
- 6 tablespoons Cornstarch
- 300 g Sugar
- 30 g Butter
- 1 teaspoon Vanilla
- 7 pieces Mastic
- 5 tablespoons Orange blossom water
- 200 g Chopped or whole almonds
- 500 Water
- Almonds, Aleppo pistachios, and cream for garnish
- from 200 g soaked almonds with 500 ml water Almond milk
- 200 g Soaked almonds
- 500 ml Water
- Whipping cream
Instructions
- Place the full-fat milk in a pot.
- Add the almond milk to the pot; it is extracted by grinding the soaked almonds with the water.
- Add the cornstarch to the pot and add the sugar to the pot, then stir the mixture in the pot until the sugar and cornstarch dissolve.
- Place the pot over slightly above medium heat and stir the mixture continuously in the pot so that it does not become lumpy.
- Shortly before boiling, add the butter to the pot while continuing to stir in the pot.
- Add the mastic to the pot while stirring in the pot.
- Add the vanilla to the pot while stirring in the pot.
- Add the orange blossom water to the pot while stirring in the pot.
- The almond pulp may be added to the pot; if it is added, reduce the cornstarch by about 20 g, according to the chef.
- Pour the mixture into yogurt cups or serving glasses.
- Leave the yogurt cups or glasses in the refrigerator for about three hours, until chilled and set.
- Garnish the yogurt cups or glasses with whipped cream, then Aleppo pistachios, then almonds.